<html><head><link type="text/css" rel="stylesheet" charset="UTF-8" href="../css/recipe.css"><meta http-equiv="Content-Type" content="text/html; charset=utf-8" /></head><body><div class="recinfo"><h1 id="page_cm_id" ctype="caipu" uid="8406" val="174879">豌豆黄</h1><div class="bmayi mbm" >
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						<td class="lirre" width="50%" ><span class="fwb">难度：</span>配菜(中级)  </td>
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						    <span class="fwb">时间：</span>30-45分钟						</td>
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						<td width="50%"><h2 class="zfliao">主料</h2></td>
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					<tr><td class="lirre">						<span><label class="fcbm inblok">去皮的干豌豆</label></span><span class='right'>200克</span>
					</td><td>						<span><label class="fcbm inblok">白砂糖</label></span><span class='right'>80克</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">水</label></span><span class='right'>干豌豆体积的两倍多一点</span>
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					<h2>豌豆黄的做法步骤</h2>
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							<p><span class="fwb">1.</span> 找个容器量一下干豌豆的体积。</p>
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							<p><span class="fwb">2.</span> 把干豌豆洗干净，然后在豌豆中注入两倍的水。</p>
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							<p><span class="fwb">3.</span> 让豌豆在水中浸泡4小时以上，豌豆浸泡的时间越长，豌豆就越容易蒸软烂。夏天泡豌豆的话最好放到冰箱里。</p>
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							<p><span class="fwb">4.</span> 把泡好的豌豆连同水一起放到一只大碗中放到蒸锅里，大火上汽后蒸25-30分钟。关火之后再焖五六分钟再揭开锅盖。用勺子将蒸软的豌豆碾碎。</p>
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							<p><span class="fwb">5.</span> 把碾成泥的豌豆放入搅拌机中放入白砂糖，再用搅拌机搅拌一下。将没有碾碎的豌豆绞碎。豌豆泥会比较粘稠，用搅拌机搅一会儿用筷子拌一下，再继续搅拌。不用搅拌机也可以用密网过筛。糖的量可以根据自己的喜好添减。200克干豌豆配80克糖，我觉得味道正好，不算甜。</p>
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							<p><span class="fwb">6.</span> 取一个饭盒，用橄榄油在饭盒内涂抹均匀。如果家里没有橄榄油可以用普通的色拉油烧热放凉后涂抹。不建议用花生油，味道比较重，会抢掉一些豌豆的香味。</p>
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							<p><span class="fwb">7.</span> 把豌豆泥倒入涂过油的饭盒中。</p>
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							<p><span class="fwb">8.</span> 用勺子抹平。待豌豆黄放凉后放入冰箱冷藏6小时以上。</p>
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							<p><span class="fwb">9.</span> 把冷藏定型的豌豆黄倒扣切成小块就可以享用了。</p>
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					<h2>小贴士</h2>
					<p>豌豆有利小便、止渴，和中下气，解疮毒，消炎，去除暑热，有降血压的食疗功效。 豌豆富含赖氨酸，这是其他粮食所没有的。赖氨酸是人体需要的一种氨基酸，一种不可缺少的营养物质，是人体必需氨基酸之一，能促进人体发育、增强免疫功能。</p>
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